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["Fill your kitchen sink with a few inches of ice water. This will be your insurance policy against grainy or curdled custard. I find this much simpler than the whole double boiler routine, but if you're nervous about it, cook the custard in a pan over simmering water.", "Place the egg yolks in a medium saucepan and give them a quick whisk.
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Add the cream and whisk together thoroughly.", "Split the vanilla bean lengthwise and scrape out its pulp with the dull side of a knife.
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Add the pulp and the vanilla bean to the pan and whisk together.
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Whisk in the sugar.", "Over medium heat, warm the soon-to-be custard, stirring constantly with a wooden spoon. Do not allow it to boil.
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Stir more vigorously as the custard begins to thicken. Watch carefully here. You want a silky, thickened custard but do not want the custard to become grainy. Keep in mind that the chilled custard will be a bit thicker than the hot.
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If your custard appears grainy, plunge the pan into the ice water in your sink, and whisk madly. It will come around. Actually, I always whisk it in the sink, as it brings the temperature of the custard down so that you can eat it sooner."]
